Experience the comforting taste of Amish White Bread, made with love and traditional methods. This recipe combines everyday ingredients to create a loaf that is perfect for any occasion. With its soft texture and delightful crust, this homemade bread will bring joy to your kitchen. Follow the simple steps, let the dough rise to perfection, and enjoy the delicious simplicity of Amish White Bread.
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What is Amish White Bread?
Amish White Bread is a sweet and soft homemade bread made by mixing ingredients into a dough, letting it rise twice, and baking it until golden brown. It's a beloved recipe in Amish culture and beyond, suitable for sandwiches.
Amish White Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Warm water: The water used in the recipe should be warm, between 120°F to 130°F, to activate the yeast.
- Warm milk: The milk used in the recipe should also be warm, between 120°F to 130°F. It adds richness and flavor to the bread.
- White sugar: Used to provide sweetness to the bread.
- Light brown sugar: Provides a deeper flavor and color to the bread.
- Dry instant yeast: Used to leaven the bread, giving it its characteristic airy texture.
- Kosher salt: Provides flavor and helps regulate the yeast's activity.
- Unsalted butter or canola oil: Used to add richness and moisture to the bread.
- All-purpose flour: The main ingredient in the bread. It provides structure and texture to the bread.
- Dry Malt (Diastatic) baking Powder: An optional ingredient that helps the dough rise and creates a lovely crust.
Tools you'll need
How to Make Amish White Bread
Note: The full instructions are provided in the recipe card below.
Combine the flour, yeast, Dry Malt (Diastatic Powder), melted unsalted butter, sugars, salt, and warm water in the bowl of a stand mixer with the dough hook attachment. Knead the mixture until it holds together and pulls away from the sides of the bowl, about 7 to 10 minutes. Lightly grease a large bowl with oil or nonstick spray. Transfer the dough to the prepared bowl with lightly oiled hands, turn it to coat all sides in the oil, fold it over on itself, and make a ball.
Cover with a cling wrap and allow the dough to rise in a relatively warm environment. (This will take anywhere from 1 to 2 hours, depending on warmth and humidity). Punch down in the center to the bottom of the dough to remove the gas bubbles formed by the yeast during rising, then lay it out on a lightly floured surface and gently pat it to remove air bubbles. Divide in half and shape into loaves. Place seam side down in a buttered and floured 9"x 5" pan—dust loaves with flour.
Cover and let the dough rise again until it doubles in size for about 1 hour or until it has risen 1 inch above the pans. (This will take anywhere from 1 to 2 hours, depending on warmth and humidity). Next, Preheat the oven to 350°F and bake the Amish White Bread for 30 minutes. Enjoy our Amish White Bread!😋🍞
Substitutions
- Warm water and milk: You can use non-dairy milk, such as almond or soy milk, instead of regular milk, and water at room temperature instead of warm water.
- White and light brown sugar: You can substitute with honey, maple syrup, or agave nectar for a more natural sweetener.
- Dry instant yeast: You can use active dry yeast instead of instant yeast. However, active dry yeast must be activated in warm water before being added to the flour mixture.
- Unsalted butter or canola oil: You can use any other neutral-tasting oil, such as vegetable or grapeseed.
- All-purpose flour: You can use bread flour for a chewier texture or whole wheat flour for a healthier option.
Variations
- Add herbs or spices: You can add dried herbs like rosemary, thyme, cinnamon, or nutmeg to the flour mixture to flavor the bread.
- Add nuts or seeds: You can add chopped nuts like walnuts or almonds or seeds like sesame or poppy seeds to the dough for a crunchy texture.
- Add dried fruits: You can add dried fruits like raisins or cranberries to the dough for a sweet and tangy flavor.
- Make it savory: You can reduce or omit the sugar and add grated cheese, garlic, and herbs to make a savory bread perfect for sandwiches.
- Make it whole grain: You can substitute some or all of the all-purpose flour with whole wheat flour or other whole grain flour for healthier and heartier bread.
How to Serve
- Toasted: Toast slices of Amish White Bread and spread butter or jam on top for a simple and satisfying breakfast.
- Sandwiches: Use slices of Amish White Bread to make sandwiches with your favorite fillings, such as turkey and cheese or peanut butter and jelly.
- French toast: Dip slices of Amish White Bread in a mixture of beaten eggs and milk, then cook in a pan until golden brown for a delicious French toast.
- Bread pudding: Cut slices of Amish White Bread into cubes and use them to make a decadent bread pudding with cream, eggs, and sugar.
- Croutons: Cut slices of Amish White Bread into small cubes, toss with olive oil and seasonings, then bake until crispy to make homemade croutons for salads or soups.
How to Store & Re-Heat
To store: Amish White Bread, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. Place the wrapped bread in an airtight container or a plastic freezer bag, and store it at room temperature for up to three days. Alternatively, you can store it in the freezer for up to three months.
To reheat: the bread, preheat your oven to 350°F. Remove the bread from its wrapping and place it on a baking sheet. Cover the bread with foil to prevent it from burning, and bake for 10 to 15 minutes or until the bread is warm and the crust is crispy. Alternatively, you can reheat individual slices of Amish White Bread in a toaster or toaster oven.
Note: If you freeze the bread, allow it to thaw at room temperature before reheating.
Make-Ahead
Follow the recipe as instructed, but instead of letting the dough rise for the second time, punch it down and shape it into loaves. Place the loaves in greased and floured loaf pans, then wrap the pans tightly with plastic wrap or aluminum foil. Place the wrapped loaf pans in the refrigerator for up to 24 hours. This will allow the dough to rise slowly in the fridge, developing more flavor and a better texture.
When you're ready to bake the bread, remove the loaf pans from the fridge and let them sit at room temperature for 30 minutes to 1 hour. Preheat your oven to 350°F, then bake the loaves for 30 to 35 minutes or until golden brown is cooked. Allow the bread to cool completely, then wrap it tightly and store it in an airtight container or plastic freezer bag. The bread can be stored at room temperature for up to three days or in the freezer for up to three months.
How to Freeze
Allow the bread to cool completely to room temperature before freezing. Wrap the bread tightly in plastic or aluminum foil to prevent freezer burn and moisture loss. You can also place the bread in a plastic freezer bag. Write the date on the bread package to know when it was frozen. Also, label it with the type of bread so you can easily identify it in the freezer. Place the wrapped bread in the freezer and store it for up to three months.
When ready to use it, remove it from the freezer and let it thaw at room temperature. It's best to let the bread thaw overnight in the refrigerator to prevent it from becoming soggy. Once it is thawed, reheat it in the oven or toaster to bring back its freshness and crispness.
Note: Frozen bread may not be as fresh as freshly baked bread, but it's a great option when you're short on time or don't have access to fresh bread.
Tips for Making The Best Amish White Bread
- Use warm liquids: The water and milk used in the recipe should be warm, between 120°F and 130°F, to activate the yeast.
- Measure the flour correctly: Use the spoon and level method to measure the flour accurately. This involves spooning the flour into the measuring cup and then leveling it off with a knife.
- Use fresh yeast: Ensure your yeast is fresh and within its expiration date. Old yeast may not be as effective in leavening the bread.
- Let the dough rise properly: Allow it to rise in a warm and draft-free environment until it has doubled. This may take up to 2 hours, depending on the temperature and humidity.
- Punch down the dough: After it has risen, punch it down to remove any air bubbles that have formed.
- Shape the dough properly: Shape it into loaves and place them seam-side down in greased and floured loaf pans.
- Let the dough rise again: Allow it to rise again until it has doubled in size, which may take another hour or two.
- Preheat your oven: Preheat your oven to 350°F before baking the Amish White Bread to ensure that the bread bakes evenly.
FAQ
My bread is too dense and heavy. How can I make it lighter?
Be sure to measure the flour accurately. Use the spoon-and-level method to avoid packing the flour into the measuring cup. Knead the dough thoroughly during the initial mixing and rising stages to develop gluten properly. Ensure that the yeast is active and not expired. Let the dough rise until it has doubled in size during the first and second rises.
My Amish White Bread is too dry. What can I do to make it moister?
Add more warm water or milk to the dough, a tablespoon, until it reaches the desired consistency. Overbaking can also result in dry bread, so make sure you're not leaving it in the oven for too long.
The bread crust is too thick or hard. How can I get a softer crust?
You can brush the tops of the loaves with melted butter as soon as they come out of the oven. This can help soften the crust. Make sure you're not overbaking the bread. Reduce the baking time if necessary.
Can I make Amish White Bread without a stand mixer?
Yes, you can knead the dough by hand. It may take a bit more effort, but it's doable. Follow the same instructions for mixing and kneading; just use your hands instead of a stand mixer.
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Recipe
Easy Amish White Bread
Ingredients
- 1 cup warm water (120°F-130°F)
- 1 cup warm milk (120°F-130°F)
- ⅓ cup white sugar leveled off with the back of a knife
- ⅓ cup packed light brown sugar , leveled with the back of a knife
- 3 teaspoons dry instant yeast
- 1 ½ teaspoons kosher salt
- ¼ cup unsalted butter , melted or canola oil
- 6 cups all-purpose flour , spooned & leveled
- 1 Tablespoon Dry Malt (Diastatic) baking Powder, optional It helps the dough rise and create a lovely crust.
Instructions
- In the bowl of a stand mixer with the dough hook attachment, combine the flour, yeast, Dry Malt (Diastatic Powder), melted unsalted butter, sugars, salt, and warm water. Knead the mixture until it holds together and pulls away from the sides of the bowl, about 7 to 10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Transfer the dough to the prepared bowl with lightly oiled hands, turn it to coat all sides in the oil, fold it over on itself, and make a ball. Cover with a cling wrap and allow the dough to rise in a relatively warm environment. (This will take anywhere from 1 to 2 hours, depending on warmth and humidity).
- Punch down in the center to the bottom of the dough to remove the gas bubbles formed by the yeast during rising, then lay out on a lightly floured surface and gently pat it to remove air bubbles. Divide in half and shape into loaves. Place seam side down in a buttered and floured 9"x 5" pan—dust loaves with flour.
- Cover and let the White Bread rise again till the White Bread doubles in size for about 1 hour or until the dough has risen 1 inch above the pans.(This will take anywhere from 1 to 2 hours, depending on warmth and humidity). Next, Preheat the oven to 350°F and bake the White Bread for 30 minutes. Enjoy our White Bread!😋🍞
Notes
- To keep the yeasty dough from clinging to your fingers, lightly oil your hands with canola oil or flour your hands.
- If you like it sweet, keep the sugar as is. Less sweet, reduce the sugar
- To punch down, put your fist in the dough and push down on it.
- Preheat your oven to 350°F before you want to bake your bread.
- Frozen bread may not be as fresh as freshly baked bread, but it's a great option for when you're short on time or don't have access to fresh bread.
- Frozen bread may not be as fresh as freshly baked bread, but it's a great option for when you're short on time or don't have access to fresh bread.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.